"Cheri" > wrote in message
...
>
> "sf" > wrote in message
> ...
>> On Mon, 23 Jun 2014 16:47:04 +0100, "Ophelia"
>> > wrote:
>>
>>> Haggis is Scottish not Irish.
>>
>> Speaking of Scottish food. I've never thought twice about Scotch Eggs
>> because I thought the egg at the core was hard boiled, but I saw a
>> version on a cooking show this last weekend where he left the yolk
>> runny. Do you know anything about them?

No and I wouldn't fancy them if I did They are not a favourite of mine
however they are cooked)


> There's a recipe in the old Good Housekeeping cookbook. I tried them once,
> but the eggs were hardboiled as you say. I was curious as to the runny
> yolk so I found this on the net:
>
>
> "Timing and precision are key. First off, you need to boil your eggs for
> exactly 5 minutes, assuming they're large. They should be at room
> temperature before you start, and you should let them cool afterwards.
> This should result in a cooked white and a very runny yolk before you fry.
>
> The oil you use to fry the Scotch eggs needs to be just the right
> temperature - too hot and the crust will brown before the sausage is
> cooked, too cool and the yolk will cook solid before the crust is browned.
> The oil needs to be 350F/180C; a cube of bread should take 1 minute to
> completely brown.
>
> If the temperature is right the Scotch egg should take about 5 minutes to
> brown evenly, and you should have properly-cooked sausage and a yolk
> that's still runny"

Do you like the idea? Will you try it?

--
http://www.helpforheroes.org.uk/shop/